Braised pork(kou rou )

The method of meat smashing:

Raw materials used for making button meat:

750 grams of streaky pork with skin.

Seasoning for making meat:

Peanut oil, refined salt, soy sauce, sugar, chili sauce, onion, ginger, pepper, pepper, potherb mustard, etc.

The procedure of making meat is as follows:

(1) Cut the meat into large pieces, cook with scallion, ginger, salt and pepper until eight ripe, and remove.

(2) Scrape off the soup oil on the surface of the cooked meat, apply soy sauce or sugar color, put in white sugar for 30 minutes, deep fry in a strong oil pan until the skin of the meat turns red, take it out and let it cool.

(3) Cut the chilled meat into large pieces about 12cm long and 0.3cm thick, and place them in bowls (10-16 pieces for each bowl) with the skin facing down. Put chopped potherb mustard (or fried bean, soy bean curd, minced meat, etc.) on the top. Add soy sauce, chili sauce, pepper, scallion and ginger. Put them on the drawer for about 1 hour. Decanter the soup into the frying spoon and put the meat on the plate.

(4) Boil the decantered soup over high heat, adjust the mouth, add a little powder and pour it on the meat.

The characteristics of the meat are as follows

The skin color of the meat is uniform: shiny, fat and greasy, and delicious,

Attention should be paid to the following points in making buttoned meat:

When cutting buttoned meat, the skin should be put down, the meat should be even, not too thick. In the meat bowl, you can add some fried green vegetables after steaming. It's delicious

Braised pork

Minced pork is a common Chinese dish made of pork, and canned minced pork is also a common canned food. Button meat "button" refers to when the meat steamed or stewed to cooked, inverted in the bowl and plate process.

Minced pork originated in Guangdong Province, the most famous is Meicai minced pork. Generally speaking, the narrow sense of minced pork refers to Meicai minced pork. Meizhou is a traditional specialty, golden color, aroma, refreshing, not cold, not dry, not hot, is said to be "healthy" dishes and long-standing reputation.

brief introduction

Suitable season: nothing to do

Cooking type: steaming and stewing

Guangdong cuisine, Jiangxi cuisine and Hunan cuisine, of which Guangdong cuisine is the most famous

Type of Chinese cuisine

Basic materials

1000 grams of pork with skin, 200 grams of dried vegetables, 20 grams of soy sauce, 100 grams of clear oil.

Production method

Cut the streaky pork into 1cm thick slices, scald and wash it, boil it in boiling water, remove the foam, wash it, put the dried vegetables in a bowl, add various seasonings, put the meat evenly on the dried vegetables, and steam it in the cage for 30 minutes

Braised Pork with Preserved Vegetable in Soya Sauce

1. A large piece of streaky pork with skin, boil water, put it in and cook until it can be inserted with chopsticks, then take it out. Use a fork to prick small eyes on the surface of the meat skin. The denser the pricking, the better. Only in this way can the fried skin be fluffy. Rub some soy sauce on the surface of the meat skin while it is hot.

2. Put a lot of oil in the pot and heat it to 70% or 80% (the smoke on the oil surface diffuses to all sides and the oil surface is calm). Put the whole piece of meat skin down and fry it in the pot. It's best to cover the pan with a lid to avoid scalding caused by oil splashing. Turn down the heat and fry the skin of the meat. Drain the oil.

3. Put the whole meat skin down into the water, soak until the skin is soft, take out and drain.

4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, skin down, and arrange in a bowl.

5. Wash the plum vegetables, rinse the sand and chop them. Heat up the frying pan, stir fry the dried plum vegetables in a white pan (i.e. without oil) and serve.

6. Take a small bowl, add two pieces of nanru, mix sugar, soy sauce, soy sauce, rice wine, star anise powder, salt, etc. with a little water, adjust the flavor according to your own taste, put oil in the pot, heat up, saute garlic, stir fry Meicai, pour the juice into the bowl and bring to a boil. After cooking, pour the meat into the bowl, put the bowl in the pressure cooker, steam for about half an hour until the meat is soft.

7. Take a plate on the bowl, turn it upside down, pour out the juice in the bowl, heat some vegetables around, and take out the bowl. Add some chicken essence and sesame oil, thicken with starch and pour on the meat. It's a great success!

Note:

1. When seasoning, you can add one pepper or three sour plum (sweet or sweet) to the sauce. It's a little sour and spicy. It's very appetizing and it's also greasy.

2. It's better to eat the buttoned meat every other meal. The plum vegetables at the bottom of the table are soaked in the oil juice to absorb the greasy food. It's very appetizing with white porridge.

Feature introduction

It is said that it is also known as "Meizhou three treasures" along with salt baked chicken and fermented tofu. Hengli Tuqiao Meicai core is selected and soaked in clear water until it tastes refreshing and light. The Meicai is cut into several sections for later use. The pork skin is scraped clean, boiled thoroughly and fished out. When it is hot, a layer of soy sauce is put on the skin, and the skin is down. Then it is fried and colored in a hot peanut oil pan and fished out In the net, soft and soft, then cut into three to four millimeter thick meat slices. Wash the pot and pour the peanut oil. After the onion, ginger, garlic and star anise are fry, stir fry the pork with a few slices, then add the soup, Baijiu, salt, soy sauce and sugar. After the soup is opened, move to the small heat, and then braise until it rot. Then take out the cooked pork, put the meat (with skin at the bottom) in the bowl one by one, spread a layer of Mei Cai Duan on it, pour it into the original soup and steam it thoroughly. When taking vegetables, decant the original soup, turn the meat upside down and put it on the plate. Taste the original soup and bring it to a boil. Thicken it with starch and pour it on the meat. The characteristics of this dish are: the meat is rotten, fragrant, salty and slightly sweet, fat but not greasy.

Braised Pork with Preserved Vegetable in Soya Sauce

Method 1:

Braised Pork with Preserved Vegetable in Soya Sauce

Main ingredients:

700 grams of Wuhua pork and 100 grams of Meicai. Seasoning:

600g vegetable oil (actual consumption is about 60g),

120 grams of soy sauce, 100 grams of chicken soup, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, a small amount of garlic.

Method:

(1) Boil the broth on a slow fire until it is 6-7 years old and take it out. Color with soy sauce.

(2) Pour vegetable oil into the frying spoon and heat it to 70-80% heat. Fry the cooked meat until it is bright red. After it is fished out, put it into clear water and float it through (use flowing clear water to float until there is no oil slick, which is the key link in the making of this dish).

(3) Cut the meat into large slices of 10 cm long and 0.8 cm thick, and put the skin down one by one in a bowl.

(4) Wash the vegetables and chop them. Stir fry the spoon over high heat, pour in oil, saute minced garlic, add plum vegetables and sugar, fry well, take out and put on the meat.

(5) Mix chicken soup and soy sauce into sauce, pour into meat bowl, steam for 40 minutes.

(6) Pour out the original juice and put the preserved meat in the plate. Thicken the juice with wet starch and pour into the meat noodles.

characteristic:

Braised Pork with Preserved Vegetable in Soya Sauce

The color of the sauce is red and bright, the soup is thick and delicious, the buttoned meat is neat and uplifted, and the food is soft, rotten and mellow.

Method 2:

Main ingredients: pork and plum

Method:

1. Dried plum

Soak in warm water for half an hour; wash several times to remove hard stems and impurities;

2. After washing, squeeze the dried vegetables to dry; add a little oil into the oil pan, stir fry the dried vegetables; add soy sauce (flavoring), soy sauce (coloring) and sugar; (Note: the soup can be left a little larger, put out for standby);

3. Wash the pork and cut it into large pieces; fry it in oil pan until the surface is golden and the skin is wrinkled;

4. Soak the fried pork in cold water immediately (it can make the meat soft and easy to slice);

5. Slice the meat as thin as possible to keep the meat intact. Stack the sliced meat neatly at the bottom of the large bowl, cover the fried dried vegetables on the top, and press a little bit to be even with the bowl mouth;

6. Steam in the pot; the soup of dried plum vegetables will be immersed in the meat slices with the steam; steam for half an hour or one hour, the longer the time, the better the meat quality;

7. After steaming, first force the soup out of the bowl and set it aside; then turn the big bowl upside down on the plate and remove the bowl; finally, pour the soup into the pot and bring it to a boil, thicken it with starch and pour it on the meat. This dish is finished! Method 3:

Put a lot of oil in the oil and heat it to 70% or 80% (the smoke on the oil surface diffuses around)

2. Put the whole meat skin down into the water and soak until the skin is soft. Take out and drain the water. Salt and other water with a little, according to their own

Add oil to the pan, heat up, saute minced garlic, stir fry Meicai, pour the juice into the bowl and bring to a boil. After cooking, pour into the bowl of meat, put the bowl in the pressure cooker, fill with gas

3. Cut the fried meat into pieces, each piece is about 0.8 cm thick, skin down, and arrange in a bowl.

4. Take a small bowl, add two pieces of nanru, white sugar, soy sauce, soy sauce, rice wine, star anise powder, steam for about half an hour, until the meat becomes soft.

5. Take a plate on the bowl, turn it upside down, pour out the juice in the bowl, heat some vegetables around, and take out the bowl. Add some chicken essence and sesame oil, thicken with starch and pour on the meat. It's a great success!

Tips:

When seasoning, you can add a pepper or three sour plum (or sweet plum) to the sauce. It's a little sour and spicy. It's very appetizing and greasy.

Braised pork with Taro

Braised pork with Taro

Pork with taro, cut into pork

Chinese PinYin : Kou Rou